Chef Valentine's classes

Vancouver’s Best: a tour of Raincity most memorable dishes*

  • Som Tum Salad - From Lisa Henderson @ The Union: green papaya, cherry tomatoes, roasted peanuts, fresh herbs, chili lime dressing.
  • Moules Coquotte - From Nico Schuermans @ Chambar: the ultimate Belgian seafood dish, mussels cooked with white wine, cream, smoked bacon and scallions
  • Lamb Popsicles with Curry Cream - From Vikram Vij @ Vij's: a classic like no other, just enough seared lamb chops served with a creamy fenugreek seeds curry
  • Stilton Cheesecake - From Michael Noble @ Diva at the Met: try it to believe it! This dessert has been on the menu since 1996! It will surprise you like no other desert

 French Seafood Night

  • Accras de Morue: Cod Fritters, speciality from the French Caribbean, little balls of salted cod batter, perfect for an appetizer.
  • Sauce Chien: not made with dog! This herby and spicy salsa is to compliment perfectly the cod fritters.
  • Moules Provençale: mussels cooked in a tomato, olive oil, olive and white wine sauce. Ray of sunshine from the South of France
  • Salmon Souffle: the dish that doesn’t wait for anyone! Learn the techniques to make a great souffle
  • Creme Caramel: light, sweet and delicious velvety flan, traditional upside down custard served in all good Bistro!

Don’t Fear the Fish*:

  • Rilettes de Saumon: a french appetizer « paté» made of fresh and smoked salmons, delicious on toasted bread
  • Clam and Serrano Ham Spanish Tapas, served with garlic aioli and crusty bread OR Thai Green Curry Mussels: spicy creamy coconut sauce makes a perfect sauce for mussels! Heartwarming a fast dish for a cold night

  • Honey Soy Black Cod: this delicious buttery fish gains greatness with the sweet and salty marinade! Served with saffron rice and sauteed greens

  • Rum Spiced Poached Pears with creamy yogurt: A light, refreshing end to your meal. The syrup is cooked down and drizzled on it all!

 

Romantic Night in Paris

  • Salade de Chevre Chaud: a Bistro classic of broiled goat cheese toast serve on a green salad and a champagne vinaigrette
  • French Onion Soup, with Gruyere Cheese melt
  • Sauteed Scallops with celeriac Puree and Herbs Infused Oil Drizzle
  • Chocolate and Coffee Liquor Creme Brulee OR Traditional Vanilla Bean Creme Brulee

 

The French Sunday Dinner

  • Gruyere Cheese Souffle: light fluffy savory souffle with all the tricks to succeed! Served with greens and Champagne vinaigrette
  • Chicken Coq au Vin style, cooked in a rich red wine sauce. Think Boeuf Bourguignon, but with chicken! You will never have poulty so rich!
  • Chef Robuchon’s decadent potato mash. He was the master of French cuisine and a lover of the tuber!
  • Chocolate Moelleux Cake with Vanilla Crème Anglaise. A soft, warm, barely cooked cake with a fresh creamy sauce. The perfect combination!

 

France Part Unknown

  • Endive, pears, blue cheese and walnut salad. Served with Dijon mustard dressing and butter sourdough toasts.
  • Velouté de Céleri Rave: creamy celery root soup, with a delicate taste and velvety texture.
  • Blanquette de Veau: veal gently simmered with vegetables, white wine and broth, this stew ends up creamy with a flavorful and melt in your mouth meat. One of Chef's favorite homeland recipe!
  • Rice Pilaf: elevate your rice, with sauteed onions and broth! Perfect to serve with our stew.
  • Clafoutis: Not like any other dessert, it is soft, cake-like texture on top, while the fruit sinks to the bottom, creating a sweet, juicy layer. We will use the best seasonal fruits available. Served with icing sugar sprinkle and a dollop of whipped cream.

 

New Orleans Crazy Good Eats

  • "Old Sober" Soup aka Yakamein: this hearty beef broth with spaghettis, tender beef and boiled eggs is NoLa's best kept secret to cure hangovers!
  • Iron Skillet Cornbread: to eat along with your Soup or Jambalaya
  • Traditional Sausage and Shrimp Jambalaya
  • Caramelized Pecan Upside Down Cake with Bourbon caramel sauce

 

Flavors of the Sun

  • Spiced beet Dip: with za’atar, goat cheese and pistachios. Served with Za’atar flatbread
  • Spring Vegetable Salad with Mustard Seed Dressing: fresh green seasonal veggies tossed in a mustard dressing and roasted mustard seeds for unexpected crunch!
  • Slow Roasted Harissa Chicken: The fatty chicken thighs mellows the spice in a perfect dish to servefor large gathering or a week night
  • Warm Fingerlings Potatoes with Burrata and Mint Salsa: roasted potatoes with refreshing flavors of lemon, fresh cheese and mint are a perfect side for the salmon
  • Almond Olive Oil Cake: a very moist cake with fragrance of rose, cardamon and lemon.

 

Vegan Celebration Dinner

  • Creamy Artichoke dip, the most scrumptious appetizer! Served with sourdough.
  • Citrus & Greens with Miso Ginger Dressing, refreshing dish with a good dose of Vitamin C.
  • Portobello Pot Roast, you won't miss the beef in this delicious stew!
  • Celery Root & Cauliflower Puree, new flavor combination for your side dish!
  • Vanilla Crème Brulée, just like the real deal, but vegan!
  • Almond and Spices Shortbread, for a little something extra to finish...

 

Mediterranean Low Carb Feast

  • Homemade Rosemary Keto crackers
  • Riviera Tapenade: inspired from the south of France's best ingredients
  • Warm goat cheese salad: a classic French Bistro item without the bread!
  • Bouillabaisse de Marseille: authentic seafood stew, fragrant with a rich fish and saffron broth, a mix of shellfish and fish, fennel and tomatoes
  • Lemon scented Panna Cotta with raspberry compote; the perfect creamy and refreshing finish to your meal

 

Sourdough Workshop

Are you dreaming of making artisan style sourdough loaves but not sure how to get started? Chef Valentine will guide you through the different steps with tons of tips to succeed. Artisan Sourdough is a lengthy but rewarding experience. The whole process usually spans over 2 days! With a 3 hours class, we will have different stages of dough ready in advance to demonstrate as best as possible what to expect when doing it at home. We will get you to start your own loaf during the class. Bring it home, and finish baking it in your oven! We will explain how to care for your starter, which will be offered to take home, and bake a loaf together, to be shared at the end of the class. Take home detailed printed instructions.

Individual cheese and charcuterie plates will be served to go along with the freshly baked sourdough will be served during the class. Please note: a full meal will not be served during this class! 

 

Chef Valentine can also offer a variety of French specialties, as well as pastry workshop such as "Choux Pastry" and "Brioche". Just inquire for more options.